Introduction
If tacos and pasta had a baby, Taco Stuffed Shells would be the result.
This is comfort food meets Tex-Mex magic — jumbo pasta shells loaded with a cheesy, creamy taco filling, baked in enchilada sauce, and topped with extra melted cheese.
It’s the perfect weeknight dinner, potluck star, or family-friendly meal that’ll have everyone coming back for seconds. The best part? It’s easy, customizable, and guaranteed to make your kitchen smell incredible.
Why You’ll Love This Recipe
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Taco + pasta = bold and unique flavors
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One-pan bake for easy cleanup
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Cheesy, creamy, and saucy goodness in every bite
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Perfect for meal prep and freezing
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Always a crowd-pleaser for family dinners, parties, or game day
Ingredients You’ll Need
(Simple pantry-friendly ingredients — you probably already have most of these!)
For the Filling
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1 lb ground beef (or ground turkey for a lighter option)
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1 packet taco seasoning
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½ cup water
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1 cup salsa (mild, medium, or hot — your choice)
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1 cup shredded cheddar cheese
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½ cup sour cream (for creaminess)
For the Shells
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20 jumbo pasta shells
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1 cup enchilada sauce (or extra salsa, if preferred)
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Extra shredded cheese for topping
Optional Toppings
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Chopped green onions
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Sliced jalapeños
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Fresh cilantro
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Diced tomatoes
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Crushed tortilla chips (for added crunch)
Step-by-Step Instructions
Step 1: Boil the Pasta Shells
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Bring a large pot of salted water to a boil.
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Cook the jumbo pasta shells just shy of al dente since they’ll finish cooking in the oven.
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Drain and drizzle a little olive oil to prevent sticking.
Step 2: Prepare the Taco Filling
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In a skillet, cook the ground beef over medium heat until browned.
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Drain excess grease, then stir in taco seasoning and water.
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Simmer until the mixture thickens.
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Add salsa, sour cream, and shredded cheddar cheese, mixing until creamy.
Step 3: Stuff the Shells
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Spread enchilada sauce (or salsa) evenly across the bottom of a baking dish.
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Use a spoon to stuff each shell generously with the taco filling.
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Arrange the stuffed shells snugly in the baking dish.
Step 4: Add Cheese & Bake
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Sprinkle extra shredded cheese over the top.
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Bake uncovered at 375°F (190°C) for 20-25 minutesuntil the cheese is melted, bubbly, and slightly golden.
Step 5: Garnish & Serve
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Top with your favorite toppings such as green onions, jalapeños, diced tomatoes, cilantro, or crushed tortilla chips.
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Serve hot and enjoy!
Serving Suggestions
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Pair with Mexican rice or cilantro-lime rice
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Serve alongside guacamole and fresh salsa
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Add a simple taco salad for a balanced meal
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Top with crushed Doritos for extra crunch
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Drizzle with chipotle crema or hot sauce for added spice
Make-Ahead, Storage & Freezing Tips
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Make Ahead: Assemble up to a day in advance, refrigerate, and bake when ready.
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Freeze Unbaked: Assemble the shells, wrap tightly, and freeze for up to 3 months.
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Reheat: Bake frozen shells at 350°F (175°C) for about 45 minutes or until heated through.
Recipe Variations
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Protein Swap: Use shredded chicken, ground turkey, or black beans instead of beef.
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Extra Heat: Add diced jalapeños or chipotle peppers to the filling.
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Cheese Lovers: Mix cheddar, Monterey Jack, and pepper jack for a richer flavor.
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Low-Carb Option: Replace pasta shells with zucchini boats or bell peppers.